Name Gabrielle Hamilton | Spouse Michele Fuortes | |
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Siblings Melissa Hamilton, Simon Hamilton, Jeffrey David Hamilton, Todd Hamilton Children Marco Fuortes, Leone Fuortes Books Blood - Bones & Butter: Th, Prune, Lilco & His Mommy | ||
Gabrielle hamilton cooks for her kids
Gabrielle Hamilton is an American chef and author. She is the chef/owner of Prune, a restaurant in New York City, and the author of Blood, Bones, and Butter, a memoir.
Contents
- Gabrielle hamilton cooks for her kids
- Chefs marta pulini and gabrielle hamilton make swordfish with fennel orange salad
- Early life and education
- Career
- Personal life
- Works and publications
- Critical comment
- Awards and honors
- References
Chefs marta pulini and gabrielle hamilton make swordfish with fennel orange salad
Early life and education
Hamilton was raised in New Hope, PA. In an interview with NPR, Hamilton said her way of eating and cooking was heavily influenced by her French mother. She said her mother didn't waste food and the family often foraged for fresh ingredients from their garden and from the forests and fields surrounding their house. Hamilton received her MFA in creative writing from the University of Michigan.
Career
Following a career in catering, Hamilton opened the restaurant, Prune, in the East Village in 1999. She had no formal experience in restaurants, nor did she attend culinary school. Her 30-seat restaurant garnered widespread acclaim and admiration from diners, critics and other chefs including Anthony Bourdain and Eric Ripert. Prune earned a spot in the Bib Gourmand section of the Michelin's 2014 New York guide. Hamilton was featured in the fourth season of the PBS show The Mind of a Chef. She also appeared as a guest judge on the first season of The Taste on ABC.
Personal life
Hamilton was married for 10 years to Dr. Michele Fuortes, an Italian-born teacher and researcher at Weill Cornell Medical College. They are now divorced and have two children, Marco and Leone. Hamilton is currently married to Ashley Merriman, who is her co-chef at Prune.
Works and publications
Critical comment
Michiko Kakutani, reviewing Blood, Bones, and Butter in the New York Times in February 2011 called it "brilliantly written." Anthony Bourdain described it as "simply the best memoir by a chef ever."
Awards and honors
Hamilton received the James Beard award for best chef in New York City in 2011 and again in 2012 for her chef memoir. She also earned a James Beard award for journalism in 2015 for a piece she penned for the travel magazine Afar; entitled "Into the Vines," the article documents the wines and winemakers of Sicily, Italy.